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Arctic Char

Serves 4

Ingredients:

4 6-oz. fillets Arctic char*
2 oz. pecorino romano, shredded
2 tsp. House Salt & Pepper (see recipe below)
6 fl. oz. Sweet Pea Sauce (see recipe below)
10 oz. Apple Fennel Slaw (see recipe below)
12 oz. Risotto (see recipe below)
4 tbsp. sweet peas
4 cilantro sprigs
1 oz. unsalted butter, cubed
8 fl. oz. chicken stock (broth), low sodium

*Salmon may be substituted for Arctic char.

Arctic Char Ingredients:

4 6-oz. fillets Arctic char
2 tsp. olive oil
1/2 tsp. salt and pepper

House Salt & Pepper

3 tbsp. kosher salt
1 tbsp. coarse grind black pepper
1/2 tsp. white pepper
Add all ingredients together and mix well.

Instructions:

  • Place lightly-oiled Arctic char on a very clean, preheated grill.
  • Cook at medium heat, making diamond marks on both sides of the fish.
  • When finished cooking, remove from grill and season with 1/2 tsp. of House Salt & Pepper on both sides. Brush with a little olive oil and let rest in a warm spot.

Risotto

2 cups arborio rice
2 cloves garlic, peeled and minced
8 cups chicken stock
4 oz. yellow onion, 1/4" dice
1/2 fl. oz. olive oil
1 1/2 tbsp. shallots, minced

Instructions:

  • Add oil to a medium-heated, heavy-bottom sauce pan.
  • Add onions, shallots, garlic and rice. Sauté for 2 minutes.
  • Important: Add chicken stock 1/2 cup at a time and cook until all liquid is gone.
  • Stir rice while adding stock, to prevent sticking to the bottom of the pan.
  • Rice should almost be cooked when finished with the stock.

Sweet Pea Sauce

3 1/2 cups sweet peas
2 fl. oz. Meyer lemon juice
1 1/2 cups chicken stock
2 1/2 oz. yellow onion, minced
2 fl. oz. heavy cream
1 oz. garlic, minced
1 tsp. kosher salt
1 fl. oz. olive oil
1/2 tsp. white pepper

Instructions:

  • Add the House Salt & Pepper and Meyer lemon juice to a small bowl and slowly whisk in the olive oil. Reserve.
  • Sweat onions and garlic in olive oil in a sauce pan until translucent.
  • Add cream, stock and the mixture from step 1 to the sauce pan. Bring to a soft boil, then reduce to a simmer for 15 minutes.
  • Add peas and simmer for 5 more minutes.
  • Add to blender and purée until smooth. Set aside.

Risotto with Sweet Pea Sauce Instructions:

  • Using low-to-moderate heat, add chicken stock, sweet pea sauce and risotto to a sauté pan.
  • Gently cook the risotto until it looks creamy.
  • Add the cheese; the risotto should tighten up a bit. Finish by adding the butter for a nice shine. Hold.

Apple Fennel Slaw

1 lb. fennel bulbs, tops removed
1/4 cup fresh lemon juice
1/4 oz. cilantro, washed, rough chopped
1/4 tsp. cumin, ground
1 tsp. House Salt & Pepper
10 1/4 oz. green apples
1/8 cup white truffle oil
2 fl. oz. lemon juice
1/4 cup honey
1 qt. water

Instructions:

  • Add lemon juice to the water and set aside.
  • Cut apples into 4 pieces and remove core.
  • Slice apples on Chinese mandolin to a large julienne (or a little bigger than 1/16" thick).
  • Place in lemon water.
  • Slice the fennel bulbs against the grain on the Chinese mandolin, matching the thickness of the apple slices.
  • In a separate bowl, mix cilantro, House Salt & Pepper, white truffle oil, honey, lemon juice and cumin together.
  • Strain apples and shaved fennel. Add the dressing and mix until incorporated. Reserve.

Serving Instructions:

  • Place cooked risotto on the plate first.
  • Next, add the cooked fish and top with the Apple Fennel Slaw.
  • Garnish with the cilantro sprig.